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Kenenbay G, Chomanov U, Tultabayeva T, Tultabayev N, Yessimbekov Z, Ali Shariati M. Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root. POTRAVINARSTVO 2022. [DOI: 10.5219/1800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.
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Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits. Foods 2022; 11:foods11162411. [PMID: 36010410 PMCID: PMC9407098 DOI: 10.3390/foods11162411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/04/2022] [Accepted: 08/06/2022] [Indexed: 11/24/2022] Open
Abstract
In Europe, the most appropriate strategy to replace soybean meal (SBM) in animal feed has been the development of diets containing locally produced protein sources. One of these sources is lupine (Lupinus spp.). The effect of the total substitution of SBM by white lupine (WL) and yellow lupine (YL) seeds in the diets of growing rabbits and of gender on meat quality and the fatty acids (FA) profile were evaluated. Sixty hybrid weaned rabbits (New Zealand × Californian) (20 rabbits per diet), were fed diets that contained 150 g/kg of SBM (SBMD) and WL (WLD) or YL (YLD) for 35 to 69 days. At the end of this period, 30 rabbits (10 rabbits per diet) were slaughtered to evaluate the carcass and meat characteristics and the FA profile of the longissimus dorsi (LD) muscle. In general, the carcass and meat characteristics (pH and colour) were not affected (p > 0.05) by diet or gender. Further, there was no observed effect (p > 0.05) of gender on meat FA and on the calculated indexes related to human health. However, diet had an effect (p < 0.05) on the FA profile, FA categories, and calculated indexes related to human health. The meat from rabbits fed SBMD presented higher (p < 0.05) saturated FA (SFA; 44 vs. 39 g/100 g average on lupine diets) and lower (p < 0.05) polyunsaturated FA (PUFA; 24 vs. 28 g/100 g average on lupine diets). Our results showed that SBM may be completely replaced by WL or YL, improving the quality of LD muscle FA in terms of nutritional quality for humans.
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Cittadini A, Sarriés MV, Domínguez R, Pateiro M, Lorenzo JM. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals. Animals (Basel) 2022; 12:ani12050568. [PMID: 35268137 PMCID: PMC8908835 DOI: 10.3390/ani12050568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 02/04/2023] Open
Abstract
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.
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Affiliation(s)
- Aurora Cittadini
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain;
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - María V. Sarriés
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain;
- Correspondence: (M.V.S.); (J.M.L.); Tel.: +34-948-169-880 (M.V.S.); +34-988-548-277 (J.M.L.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence: (M.V.S.); (J.M.L.); Tel.: +34-948-169-880 (M.V.S.); +34-988-548-277 (J.M.L.)
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López-Fernández O, Domínguez R, Santos EM, Pateiro M, Munekata PES, Campagnol PCB, Lorenzo JM. Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02226-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Gonzales-Barron U, Popova T, Bermúdez Piedra R, Tolsdorf A, Geß A, Pires J, Domínguez R, Chiesa F, Brugiapaglia A, Viola I, Battaglini LM, Baratta M, Lorenzo JM, Cadavez VA. Fatty acid composition of lamb meat from Italian and German local breeds. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106384] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Carazo A, Macáková K, Matoušová K, Krčmová LK, Protti M, Mladěnka P. Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity. Nutrients 2021; 13:1703. [PMID: 34069881 PMCID: PMC8157347 DOI: 10.3390/nu13051703] [Citation(s) in RCA: 88] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/07/2021] [Accepted: 05/13/2021] [Indexed: 12/12/2022] Open
Abstract
Vitamin A is a group of vital micronutrients widely present in the human diet. Animal-based products are a rich source of the retinyl ester form of the vitamin, while vegetables and fruits contain carotenoids, most of which are provitamin A. Vitamin A plays a key role in the correct functioning of multiple physiological functions. The human organism can metabolize natural forms of vitamin A and provitamin A into biologically active forms (retinol, retinal, retinoic acid), which interact with multiple molecular targets, including nuclear receptors, opsin in the retina and, according to the latest research, also some enzymes. In this review, we aim to provide a complex view on the present knowledge about vitamin A ranging from its sources through its physiological functions to consequences of its deficiency and metabolic fate up to possible pharmacological administration and potential toxicity. Current analytical methods used for its detection in real samples are included as well.
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Affiliation(s)
- Alejandro Carazo
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Králové, Czech Republic;
| | - Kateřina Macáková
- Department of Pharmacognosy, Faculty of Pharmacy, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Králové, Czech Republic;
| | - Kateřina Matoušová
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Králové, Czech Republic; (K.M.); (L.K.K.)
| | - Lenka Kujovská Krčmová
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Králové, Czech Republic; (K.M.); (L.K.K.)
- Department of Analytical Chemistry, Faculty of Pharmacy, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - Michele Protti
- The Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum–University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy;
| | - Přemysl Mladěnka
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Králové, Czech Republic;
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Cadavez VA, Popova T, Bermúdez R, Osoro K, Purriños L, Bodas R, Lorenzo JM, Gonzales-Barron U. Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Martins AJ, Lorenzo JM, Franco D, Pateiro M, Domínguez R, Munekata PES, Pastrana LM, Vicente AA, Cunha RL, Cerqueira MA. Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes. Gels 2020; 6:gels6020017. [PMID: 32455990 PMCID: PMC7344447 DOI: 10.3390/gels6020017] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/04/2020] [Accepted: 05/19/2020] [Indexed: 02/02/2023] Open
Abstract
Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.
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Affiliation(s)
- Artur J. Martins
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (M.A.C.)
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Correspondence: ; Tel.: +00351253140112–(2569)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (M.A.C.)
| | - António A. Vicente
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
| | - Rosiane L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP, Campinas 13083-862 SP, Brazil;
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (M.A.C.)
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Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PC, Munekata PE, Tomasevic I, Domínguez R, Lorenzo JM. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109223] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2019-0067] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Abstract
Meat is an important part of the human diet since it provides several nutrients. However, the amount of these nutrients can differ according to several factors. With this in mind, the present research was designed with the main objective of evaluating the effect of production system of broiler chickens (industrial, range and organic) on meat quality. The physicochemical, chemical and nutritional characteristics were determined in breast and drumstick meat. The organic chickens presented the lowest amounts of fat and cholesterol and the highest amounts of protein. The colour was also influenced by the production system, where organic and range chickens had the highest values of redness in both cuts (breast and drumstick). In addition, the content of essential fatty acids (C18:2n-6 and C18:3n-3) and other fatty acids with high biological importance, such as eicosapentanoic acid (EPA; C20:5n-3), docosapentanoic acid (DPA; C22:5n-3) and docosahexanoic acid (DHA; C22:6n-3) were higher in organic samples compared to industrial or range chickens. The amino acids content did not vary with the production system. With regard to mineral contents, organic chickens had the highest values of iron in drumstick and significantly lower values of magnesium in both cuts than industrial chickens. On the whole, the meat of the organic chickens showed better nutritional characteristics than those produced in range or industrial conditions.
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Marti-Quijal FJ, Zamuz S, Tomašević I, Gómez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.097] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Kumar S, Kaushik BK, Singh R, Chen NK, Yang QS, Zhang X, Wang W, Zhang B. LSPR-based cholesterol biosensor using a tapered optical fiber structure. BIOMEDICAL OPTICS EXPRESS 2019; 10:2150-2160. [PMID: 31149369 PMCID: PMC6524601 DOI: 10.1364/boe.10.002150] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 03/11/2019] [Accepted: 03/26/2019] [Indexed: 05/25/2023]
Abstract
Accurate cholesterol level measurement plays an important role in the diagnosis of severe diseases such as cardiovascular diseases, hypertension, anemia, myxedemia, hyperthyroidism, coronary artery illness. Traditionally, electrochemical sensors have been employed to detect the cholesterol level. However, these sensors have limitations in terms of sensitivity and selectivity. In this paper, a localized surface plasmon resonance (LSPR) -based biosensor is demonstrated that accurately detects and measures the concentration of cholesterol. In the present study, a tapered optical fiber-based sensor probe is developed using gold nanoparticles (AuNPs) and cholesterol oxidase (ChOx) to increase the sensitivity and selectivity of the sensor. Synthesized AuNPs were characterized by UV-visible spectrophotometer, transmission electron microscope (TEM), and energy dispersive X-ray spectroscopy (EDS). Further, coating of AuNPs over fiber was confirmed by scanning electron microscope (SEM). The developed sensor demonstrates for a clinically important cholesterol range of 0 to 10 mM, and the limit of detection is found to be 53.1 nM.
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Affiliation(s)
- Santosh Kumar
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Brajesh Kumar Kaushik
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
- Department of Electronics and Communication Engineering, Indian Institute of Technology-Roorkee, Roorkee 247667, Uttarakhand, India
| | - Ragini Singh
- School of Agriculture Science, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Nan-Kuang Chen
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Qing Shan Yang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Xia Zhang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Wenjun Wang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Bingyuan Zhang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
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Kumar S, Kaushik BK, Singh R, Chen NK, Yang QS, Zhang X, Wang W, Zhang B. LSPR-based cholesterol biosensor using a tapered optical fiber structure. BIOMEDICAL OPTICS EXPRESS 2019. [PMID: 31149369 DOI: 10.1109/jsen.2019.2916818] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Accurate cholesterol level measurement plays an important role in the diagnosis of severe diseases such as cardiovascular diseases, hypertension, anemia, myxedemia, hyperthyroidism, coronary artery illness. Traditionally, electrochemical sensors have been employed to detect the cholesterol level. However, these sensors have limitations in terms of sensitivity and selectivity. In this paper, a localized surface plasmon resonance (LSPR) -based biosensor is demonstrated that accurately detects and measures the concentration of cholesterol. In the present study, a tapered optical fiber-based sensor probe is developed using gold nanoparticles (AuNPs) and cholesterol oxidase (ChOx) to increase the sensitivity and selectivity of the sensor. Synthesized AuNPs were characterized by UV-visible spectrophotometer, transmission electron microscope (TEM), and energy dispersive X-ray spectroscopy (EDS). Further, coating of AuNPs over fiber was confirmed by scanning electron microscope (SEM). The developed sensor demonstrates for a clinically important cholesterol range of 0 to 10 mM, and the limit of detection is found to be 53.1 nM.
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Affiliation(s)
- Santosh Kumar
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Brajesh Kumar Kaushik
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
- Department of Electronics and Communication Engineering, Indian Institute of Technology-Roorkee, Roorkee 247667, Uttarakhand, India
| | - Ragini Singh
- School of Agriculture Science, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Nan-Kuang Chen
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Qing Shan Yang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Xia Zhang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Wenjun Wang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
| | - Bingyuan Zhang
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng 252059, Shandong, China
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Gómez B, Munekata PES, Zhu Z, Barba FJ, Toldrá F, Putnik P, Bursać Kovačević D, Lorenzo JM. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:259-295. [PMID: 31351528 DOI: 10.1016/bs.afnr.2019.03.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases. This is a situation that demonstrates the suitability and importance of finding more sustainable protein alternatives without losing the quality and the nutritional benefits of current common protein sources. In this context, it is worth highlighting the potential of insects and products derived from aquaculture. Particularly, farmed aquatic food products can reduce the impact on wild fish stocks, whose overfishing may end up in an ecological collapse, and insects are easy to be reared and efficient in converting feed into biomass. However, there are still several challenges like the need to adapt technologies and methods for the production and well-characterization of the new ingredients, careful evaluation of the introduction of such new proteins in the diet and its safety of use, including potential allergies, and the acceptance by consumers.
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Affiliation(s)
- Belén Gómez
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.
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Gálvez F, Maggiolino A, Domínguez R, Pateiro M, Gil S, De Palo P, Carballo J, Franco D, Lorenzo JM. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2947-2956. [PMID: 30471118 DOI: 10.1002/jsfa.9508] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 11/19/2018] [Accepted: 11/20/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm-2 ) and less tender muscle (IR with shear force 47.27 N cm-2 ). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non-essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, Italy
| | | | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Sandra Gil
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, Italy
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
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16
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Lorenzo JM, Maggiolino A, Gallego L, Pateiro M, Serrano MP, Domínguez R, García A, Landete-Castillejos T, De Palo P. Effect of age on nutritional properties of Iberian wild red deer meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1561-1567. [PMID: 30144080 DOI: 10.1002/jsfa.9334] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/11/2018] [Accepted: 08/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study assessed the effect of age (L, less than 27 months old; M, from 27 to 42 months old; H, 43 months and older) on the fatty acid profile, cholesterol content, amino acid composition and mineral content of 150 Iberian wild red deer meat samples. RESULTS Intramuscular fat content increased (P < 0.05) with age (0.05 vs 0.12 vs 0.34% for L, M and H groups respectively), while cholesterol content decreased (P < 0.05) as the slaughter age increased (52.78 vs 48.72 vs 45.34 mg per 100 g meat for L, M and H groups respectively). The slaughter age showed differences among groups for saturated fatty acids, with the highest content in older animals (30.41 vs 34.55 vs 38.21% for L, M and H groups respectively), whereas younger deer displayed the highest polyunsaturated fatty acid levels (50.05 vs 45.24 vs 37.55% for L, M and H groups respectively). The n-6/n-3 ratio was more favorable (P < 0.05) for young and medium ages compared with that for older animals. In contrast, amino acid profile and mineral content were only slightly affected by age. CONCLUSION As a general conclusion, wild red deer meat could be considered a good alternative to red meats for human consumption. © 2018 Society of Chemical Industry.
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Affiliation(s)
- José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | | | - Laureano Gallego
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Martina Pérez Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | | | - Andrés García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Bari, Italy
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Dohrmann DD, Putnik P, Bursać Kovačević D, Simal-Gandara J, Lorenzo JM, Barba FJ. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases. Food Res Int 2018; 120:464-477. [PMID: 31000263 DOI: 10.1016/j.foodres.2018.10.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/18/2018] [Accepted: 10/30/2018] [Indexed: 02/06/2023]
Abstract
Environmental factors are responsible of cellular senescence and processes found in the development of cognitive disorders. The aim of this paper is to compare benefits of the Japanese, Mediterranean, and Argentinian Diet on the onset or prevention of senile dementia (SD) and Alzheimer's Disease (AD). Special focus was on the effects of specific compounds such as polyunsaturated fatty acids (PUFAs), antioxidants, and saturated and trans fatty acids. A high adherence to diets rich in PUFAs, monounsaturated fatty acids (MUFAs) and antioxidants may decrease the risk of developing neurodegenerative diseases; while the predominance of saturated and trans fatty acids possibly rises it.
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Affiliation(s)
- Diana Denise Dohrmann
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, València, Spain; Universidad de la Cuenca del Plata, Facultad de Ingeniería y Tecnología. Lavalle 50, 3410 Corrientes, Argentina
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, València, Spain.
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Li J, Liu T, Liu S, Li J, Huang G, Yang HH. Bifunctional magnetic nanoparticles for efficient cholesterol detection and elimination via host-guest chemistry in real samples. Biosens Bioelectron 2018; 120:137-143. [PMID: 30195087 DOI: 10.1016/j.bios.2018.08.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 07/26/2018] [Accepted: 08/21/2018] [Indexed: 12/25/2022]
Abstract
Cholesterol is an essential compound for maintaining cellular homeostasis and human healthy. Sensitive detection of cholesterol and efficient elimination of excess cholesterol have become the essential manipulations in clinical diagnosis and health management. To date, it is still quite challenging that cholesterol detection and elimination tasks are carried out simultaneously. In this study, bifunctional magnetic nanoparticles (Fe3O4@PDA-PBA-CD) are designed and fabricated to overcome this difficulty. Taking advantages of competitive host-guest interaction and magnetic separation, highly efficient, reusable and simultaneous cholesterol detection and elimination can be achieved. The limit of detection is determined to be 4.3 nM, which is comparable or even lower than existing methods. The distinguished performance may attribute to the high loading efficiency and magnetic enrichment of nanoparticles. Besides, this efficient strategy is resistant to interfering substances, thus realizing sensitive cholesterol detection in real sample. Simultaneously, the bifunctional magnetic nanoparticles also have up to 95% cholesterol elimination efficiency, which is higher than previous reported methods. Furthermore, the nanoparticles are turned out to be reusable within 5 times without noticeable loss in cholesterol elimination efficiency. Therefore, the bifunctional magnetic nanoparticles fabricated here could hold great potential for simultaneous cholesterol detection and elimination in practical applications.
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Affiliation(s)
- Jingying Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, PR China
| | - Tong Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, PR China
| | - Shuya Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, PR China
| | - Juan Li
- MOE Key Laboratory for Analytical Science of Food Safety and Biology, State Key Laboratory of Photocatalysis on Energy and Environment, College of Chemistry, Fuzhou University, Fuzhou 350116, PR China.
| | - Guoming Huang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, PR China.
| | - Huang-Hao Yang
- MOE Key Laboratory for Analytical Science of Food Safety and Biology, State Key Laboratory of Photocatalysis on Energy and Environment, College of Chemistry, Fuzhou University, Fuzhou 350116, PR China
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Gálvez F, Domínguez R, Pateiro M, Carballo J, Tomasevic I, Lorenzo JM. Effect of gender on breast and thigh turkey meat quality. Br Poult Sci 2018; 59:408-415. [PMID: 29667846 DOI: 10.1080/00071668.2018.1465177] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements. 2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p < 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%). 3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p < 0.01; thigh: p < 0.001) having the highest values. 4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p < 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females. 5.There were higher levels of C16:1n-7 in females (breast: p < 0.001; thigh: p < 0.01) compared with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others. 6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p > 0.05) on amino acid composition. 7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.
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Affiliation(s)
- F Gálvez
- a COREN, Sociedad Cooperativa Galega , Ourense , Spain
| | - R Domínguez
- b Centro Tecnológico de la Carne de Galicia , Ourense , Spain
| | - M Pateiro
- b Centro Tecnológico de la Carne de Galicia , Ourense , Spain
| | - J Carballo
- c Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense , Universidad de Vigo , Ourense , Spain
| | - I Tomasevic
- d Department of Animal Source Food Technology , University of Belgrade , Belgrade , Serbia
| | - J M Lorenzo
- b Centro Tecnológico de la Carne de Galicia , Ourense , Spain
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